In India, where I grew up, this was the only kind of salad that was ever served. Not everyone knew of the different kinds that are so common today like the caesar and waldorf salads etc. This salad was quick and easy to make, and consisted of basic pantry essentials that were always on hand. It goes great, served as an accompaniment to any curry and rice dish and gives it that fresh burst of flavour to liven up the palate.
Most recipes call for cucumber as one of the ingredients as well. In this recipe I haven't used any, as I sometimes prefer it more like the mexican salsa version.
Ingredients:
1 onion chopped
1 tomato chopped
1 green chilly chopped finely
1/2 lime
fresh coriander leaves chopped fine
Method:
In a bowl, toss in the onion and tomato. You can cut the onion and tomato very fine if you like but in this case I have chose to leave them in bigger pieces. Finely chop the green chilly leaving the seeds intact, as the extra heat works nicely in this recipe.
Squeeze in half a lime. I prefer to buy the USA green key limes as they are seedless and have a lot more juice and slightly less tart than the really small green local indian ones. Season with just a dash of salt. You don't need too much as you already have lemon in the dish. Garnish with some freshly chopped coriander leaves and you are good to go..
You can increase the quantity of ingredients depending on the number of people you are cooking for. This particular dish was made for just two adults.
I would recommend you making this salad, as with most salads, just before serving as it would tend to go soggy if kept for too long. A trick you could use, is chop the ingredients in small separate bowls, except for the tomato (which you do last minute) and then just assemble them when dinner is ready.
Most recipes call for cucumber as one of the ingredients as well. In this recipe I haven't used any, as I sometimes prefer it more like the mexican salsa version.
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| Indian Kachumbar (onion and tomato salssa) |
Ingredients:
1 onion chopped
1 tomato chopped
1 green chilly chopped finely
1/2 lime
fresh coriander leaves chopped fine
Method:
In a bowl, toss in the onion and tomato. You can cut the onion and tomato very fine if you like but in this case I have chose to leave them in bigger pieces. Finely chop the green chilly leaving the seeds intact, as the extra heat works nicely in this recipe.
Squeeze in half a lime. I prefer to buy the USA green key limes as they are seedless and have a lot more juice and slightly less tart than the really small green local indian ones. Season with just a dash of salt. You don't need too much as you already have lemon in the dish. Garnish with some freshly chopped coriander leaves and you are good to go..
You can increase the quantity of ingredients depending on the number of people you are cooking for. This particular dish was made for just two adults.
I would recommend you making this salad, as with most salads, just before serving as it would tend to go soggy if kept for too long. A trick you could use, is chop the ingredients in small separate bowls, except for the tomato (which you do last minute) and then just assemble them when dinner is ready.
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